An easy roasted tomato soup that can be made with fresh or canned whole tomatoes. This soup is flavored with the Moroccan spice Ras el hanout.
In a large stock pot, heat 1 Tbs olive oil over medium-high heat. Add chopped shallots and cook about 3-4 minutes until soft and translucent. Add the tablespoon of tomato paste, stir it around a few times. Add 1 Tablespoon of Ras el Hanout and mix well. Add 5 cups of vegetable broth, cover and simmer on low.
Optional: Add can of chickpeas or cooked couscous.